2/21/09

Oh yeah--it has peanut butter in it people! And you know what's even better? It has safe peanut butter in it. There are no recalls on this peanut butter.This was not my own recipe, but I was inspired to make it simply by the sheer fact that I love Peanut Butter & Co. products. I think The Peanut Butter Boymade something kind of similiar to this?The Peanut Butter Company have stellar peanut butters, great sandwich stores and really out-of-the-norm recipes; I like that, a lot. Have any of you ever been to one of their sandwich shops? Crazy good. I think the guy behind this company is a genius. I keep emailing him (his company rather) and telling him he must, must, create a bacon & banana peanut butter. I told him I would come over and help.... he never emails me back. lolI did make one addition to the crust. I did everything it said to do, but I added in about 1/2 cup of crushed graham crackers to the pie dough. I just felt it needed that extra "umff". I also used the maple peanut butterinstead of the plain peanut butter, but you know, I think you could literally any type of their flavor peanut butter in this. This was really good. I'm not a huge pumpkin pie person, but I loved it once I made it this way.

To make crust, sift together the flour, crushed graham, sugar, and salt in a large mixing bowl.Using a pastry blender, cut the butter into the flour mixture until it resembles a coarse meal. Add the egg and mix gently. If the dough is too dry, add ice water, ½ ts at a time, until it become workable. Transfer the dough to a sheet of plastic wrap and press into a disk. Cover it with another sheet of plastic wrap and refrigerate for at least 1 hour or more.Turn the dough out onto a lightly floured surface, and use a rolling pin to roll the dough into a 12-inch circle about 1/8 inch thick. Transfer the dough to a 9-inch pie pan. Use your fingers to flute the edges, trimming any excess. Refrigerate for 30 minutes before filling.For the filling: Combine the sugar, cinnamon, nutmeg, ginger, and salt in a small bowl and set aside.In a large bowl, use an electric mixer to beat the eggs, then add the pumpkin and peanut butter, mixing until smooth. Continue to mix while you add the dry ingredients, then add the evaporated milk and mix until well combined.Oven must be preheated to 420 degrees. Gently pour the pumpkin mixture into the pie shell and bake on top rack of oven for 15 minutes. Reduce the oven temp to 350 degrees and bake for an add’l 40 to 50 minutes, or until a knife inserted into the center of the pie comes out clean.Cool for at least 2 hours before serving.Serve with vanilla ice cream or whipped cream (obviously I didn't in the photo, but you must).

I love the pie crust that is half traditional short crust and half graham cracker. I have to give that a try. The peanut/pumpkin combination sounds like a winner too. We don't do peanuts because of my son's allergies but I bet it would be great with roasted cashew or almond butter.

Hi Dawn! You think of the most INTERESTING combinations of food but I LOVE IT! Thanks for stopping by to see how I'm doing. I am doing almost 100% better today. That thing was terrible, whatever it was! Now poor little Mocha isn't doing well. She has terrible diarrhea....sorry to mention that word on your wonderful food blog. LOL! I gotta scroll down I spied a cinnamon chocolate cake or something like that. Gotta go!

I love that you email your suggestion for a bacon and banana peanut butter combo! Wouldn't that be cool if he takes you up on it! Your pie looks so good; what a great idea to include the maple peanut butter!

I adore the Peanut Butter & Co! It's the only peanut butter I buy anymore! This recipe sounds great -- I'm not normally a fan of pumpkin pie either, but if pb is in it, I think I could come around to it!

I could easily eat pumpkin pie all year around since it is my absolute favorite pie, but you just kicked it up with the addition of peanut butter. That just sounds amazing. What a cool idea, Dawn! Hope you had a good weekend.

Yup another wacky but yummy combo presented to us by Dawn! Love it, who woulda thunk to put peanut butter in pumpkin pie? The pilgrims may not have thought of this one for sure. But I think they would have liked it!

about vanilla sugar blog

Unique eats, creative recipes, as simple as possible.What drives me to create? Seeing dishes in restaurants, meals created on TV, recipes in cookbooks/online, and I always think to myself why didn’t they add this or why did they leave out that? Love to question, love to research, and love to learn about combining different flavors and textures in recipes.Recipe creations please email: vanillasugarblog@aol.com